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Table 6 Properties of fermented skimmed milk

From: Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation

Strain Protein, % Whey protein, % Lactose, % Solids, % pH TTA. ml WHCa, % Syneresis, g water/100 g yoghurt Dynamic viscosity, sec
AG1 4.1 ± 0.08 3.0 ± 0.11 4.5 ± 0.07 8.8 ± 0.11 3.7 ± 0.08 1.0 ± 0.01 36 ± 4.2 22 ± 2.9 6.6 ± 0.17
AG8 4.2 ± 0.10 3.1 ± 0.08 4.5 ± 0.11 9.4 ± 0.14 3.7 ± 0.08 1.1 ± 0.02 37 ± 1.60 19 ± 1.5 7.1 ± 0.09
AG9 4.2 ± 0.08 3.0 ± 0.11 4.5 ± 0.08 9.4 ± 0.20 3.7 ± 0.20 1.0 ± 0.02 35 ± 2.88 24 ± 3.5 7.8 ± 0.28
AG10 4.1 ± 0.08 3.1 ± 0.08 4.6 ± 0.04 9.5 ± 0.17 3.6 ± 0.08 1.1 ± 0.02 36 ± 2.88 19 ± 4.2 7.1 ± 0.17
AG15 4.1 ± 0.10 3.1 ± 0.06 4.4 ± 0.14 9.7 ± 0.07 3.9 ± 0.13 1.0 ± 0.02 37 ± 3.48 24 ± 3.1 6.0 ± 0.22
AG16 4.2 ± 0.10 3.0 ± 0.06 4.5 ± 0.10 9.1 ± 0.09 3.9 ± 0.08 1.0 ± 0.01 34 ± 2.11 24 ± 2.1 6.6 ± 0.11
Yogurt 4.2 ± 0.22 3.1 ± 0.04 4.5 ± 0.11 11.1 ± 0.11 3.9 ± 0.21 0.9 ± 0.02 39 ± 3.48 23 ± 3.5 7.2 ± 0.17
Milk 4.2 ± 0.09 4.7 ± 0.08 8.7 ± 0.173 6.7 ± 0.10 0.2 ± 0.01
  1. aWHC Water holding capacity